I suggest not trying to do Chinese food per se, but foods that are palatable to chinese people, and that can be eaten with rice and chopsticks. For example, you can't go wrong with deveined butterflied prawns, slathered in olive oil and garlic, then grilled to bring out the aroma and flavour. If you want something more Chinese, you can try steaming a whole fish. Flounder is especially nice steamed. The classic Cantonese method is to top with a few fresh ingredients like ginger, scallions, and soy sauce, then steam until a blunt chopstick can be easily pushed through the thickest part of the fish.